Informations supplémentaires
30 min.
|
701 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425˚ F. Cut the potatoes into wedges. Dice the tomato and the cucumber. Thinly slice the onion. Cut the olives in half. Grate the garlic.
2. Cook the potatoes
Spread the potatoes on a baking tray covered with baking paper. Add half the garlic, a drizzle of oil, salt and pepper. Cook in the oven for 25 minutes.
3. Make the greek salad
In a bowl, mix together the tomato, the cucumber, the onion, the olives and the feta. Add olive oil and cider or wine vinegar to taste. Season with salt and pepper. To help children get accustomed to new flavors, you may want to leave the ingredients they don't appreciate aside.
4. Make the yogurt sauce
In a bowl, mix together the yogurt, the rest of the garlic and a drizzle of olive oil. You could cook the garlic with the salmon instead of adding it to the yogurt.
5. Cook the fish
Heat a drizzle of oil in a pan over medium heat. Pat the fish dry and cover with the spices.. Season with salt and pepper to taste. Cook for about 3-4 minutes on each side. Remove from the pan.
6. Plate your dish
Spread the garlic yogurt on a plate. Add the salmon and the potatoes. Serve with the greek salad. Bon appétit!
2unitSalmon Fillets
1unitGreek Yogourt 2%
40gFeta Cheese
1unitTomato(es)
2unitLebanese Cucumber(s)
0.5unitRed Onion(s)
500gYellow Potato(es)
1unitGarlic Clove(s)
30mlKalamata Olives
3gSpice Mix (,onion powder)
What you need
grater, bowls, baking tray, baking paper, pan
701 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
43g
14%
fat
34g
52%
cholesterol
134mg
45%
fiber
7g
28%
protein
53g
saturated
10g
50%
sodium
552mg
23%
sugar
10g
trans
0g